Goin to try two shoulders on my lil tex this weekend. Need some can't miss ideas on rubs or injections. I'm putting then on fri night at 3 am to get them ready for 3 pm Saturday. Thanks in advance for the help guys.
I use SOW marinade and injection for mine and they turn out great. Also like the Plowboys Bovine bold rub. I would foil them at 160 with a 1/4 cup of the marinade until 195 per Andy of SOW. I would suggest starting them around 11 p.m. You will want to FTC (foil, towel, cooler) them for several hours before you pull them. This will give you some wiggle room to make sure the meat is ready at 3 the next day.
I have the digital controller on mine. On the 3-way, I would put it on medium and go to bed.
What kind of rubs do you have on hand? I usually just mix up a simple one from scratch that is a clone from the Salt Lick BBQ joint(s) down in Texas. Equal parts of Salt and Black Pepper to 1/3rd parts of Garlic Powder and Cayenne. It has a punch to it, but it mellows down as they cook. (and you are coating huge hunks of meat with it - so the heat to meat ratio is pretty low)
Safe for small children and old folks after you get it pulled and mixed together before serving.
I normally use plain old mustard for the 'glue' to get the rub to stick, but I just started using Molasses and it works great. Schmear it on, then cake the rub on and schmear it around some more. (gloves work well at this point)
You can inject if you like. I usually don't, but it does add more flavor directly to the center of the meat. Apple juice, Lea & Perrins, Beer, melted butter, whatever.
Saw once where someone used Italian salad Dressing for an injection, and they really liked it.
I dont like to foil till I pull it off and put it in the cooler...I feel like I get a better bark doing it that way...Id agree with BBQ Joe with starting them at 1100 Id even say 9-10... Ive had some butts go for 14 hrs at 225 before I pulled them...They will stay hot for hours in the cooler with towels if it finishes early..
So far it's going pretty good. The only problem is that my traeger cooks a little warmer than 225 on medium. I put them on last night at ten. And this morning they are already over 200. So I've turned the heat down to smoke, and I've foil wrapped them. Should I towel them in a cooler now, and wait till about eight hours to pull them or keep them in the smoker wrapped up for a few more hours then towel and cooler them?
Well, thanks to the tips here (squirt especially) they were excellent. They sat in the cooler for eight hours and were still a nice temperature. Bone pulled out super easy. The rub was bang on. Next time a little lower and slower and it might be even better.